Mara Galmarini Incoming Fellow Buenos Aires Dij on France - PowerPoint PPT Presentation

Mara Galmarini Incoming Fellow Buenos Aires Dij on France Argentina

Early days and background Universidad Nacional de Buenos Aires Facultad de Bioquímica Pontificia Universidad Católica Argentina PhD (2010) Buenos Aires “Sensory and physico-chemical Degree in Food Science and Technology (2004) analysis of the disaccharide trehalose as a functional food additive.” Basic science Food chemical, physical and sensory analyses Research in t he areas of sensory analysis, viscosit y, Product development , gas chromat ography, food preservation. Food market ing, Transport phenomena in t he food indust ry.

Post Doctoral Research 1. Wine phenolics “ Innovat ional procedure for encapsulat ing wine polyphenols while eliminat ing t he et hanol cont ent ” HPLC, S ensory evaluation, product development Erasmus Mundus invit ed professor – École S upérieure d’ Agricult ure d’ Angers Research team UCA-CONICET - Argentina 2. Development of new S ensory Evaluat ion Techniques • Dynamic liking • Comment analysis • Cross-cultural studies

AgreenS kills proj ect “ Use of Temporal Dominance of S ensations (TDS ) to study inhibition and masking effects during the combined consumption of wine and cheese and their influence on dynamic liking” Cent re des S ciences du Goût et l’ Aliment at ion , Plate-forme ChemoS ens, INRA, Dij on. Directed by Pascal Schlich

kills proj ect AgreenS Aim Better understand wine/ cheese interactions How can the perception of one (basic tastes and mouthfeel, such as astringency) be affected (or not) by the other? Is it true that there are “ good” and “ bad” wine-cheese combinations? Method Developing an innovative technique based on the Temporal Dominance of S ensations (TDS ) paradigm.

Thank you!